4. Let the cookies cool on the baking sheet as you roll out and bake the second batch. Transfer the cookies to a wire rack and continue, baking the remaining cookie dough.
3. Preheat the oven to 325°F. Line two baking sheets with parchment paper or silicone liners. Remove one piece of dough from the refrigerator. Dust a work surface with flour and roll out the dough to about 1⁄3 inch thick. Use a 2-inch round cutter (or a cookie cutter of your choice) and cut out as many cookies as possible; transfer to the prepared baking sheets. These cookies won’t really spread much, so fitting 18 to 24 on a tray is completely reasonable. Re-roll the dough scraps and cut out more cookies. Bake for about 15 minutes, rotating the baking sheets after 8 minutes, until the edges of the cookies are just starting to turn lightly golden.
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